Creamy Chipotle Tomato Soup (1 Pot!)

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Slices of bread scattered around bowls of spicy tomato soup with coconut milk and pepitas

If you’re a fellow spicy food lover and also into tomato soup, you’re going to love this chipotle tomato soup! It’s inspired by a similar dish from a restaurant called Eloisa in Santa Fe. While the restaurant (sadly) had to close, we couldn’t shake the memory of this delicious soup! So we got into the kitchen, did some tinkering, and knew we had to share!

This creamy, spicy, smoky soup is plant-based, gluten-free, and the perfect companion for sandwiches and salads! Just 10 ingredients and 1 pot required. Let’s get spicy!

Chipotle peppers in adobo, olive oil, garlic, tomatoes, onion, carrots, celery, salt, oregano, water, and coconut milk

How to Make Spicy Tomato Soup

First, we start our soup with the tried-and-true trio: onions, carrots, and celery! We sauté them in a little olive oil to begin adding savory and sweet goodness to the dish.

Sautéing onion, garlic, carrots, and celery in a Dutch oven

Next, we add our chipotle peppers in adobo. They’re spicy and smoky and oh-so flavorful! Combined with bright and sweet canned tomatoes, they bring the soup to life!

Adding water to a pot of sautéed veggies, tomatoes, and chipotle peppers

Then, it’s time to blend! We like using an immersion blender for ease, but for a smoother soup, a high-speed blender works beautifully! Finally, we add in some canned coconut milk to help mellow the spiciness of the chipotle peppers and provide extra creaminess and richness.

Using an immersion blender to blend spicy tomato soup

We hope you LOVE this tomato soup! It’s:

SO easy
& A tasty new twist on an old classic!

This soup is comforting all on its own but is extra delicious alongside grilled “cheese” sandwiches, vegan “tuna” melts, garlic bread, or salad!

Using a wooden spoon to stir coconut milk into tomato soup in a Dutch oven

More Creamy Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoon submerged in a bowl of spicy tomato soup

Creamy Chipotle Tomato Soup (1 Pot!)

A creamy, spicy tomato soup that’s a delicious new twist on a classic! Plant-based, gluten-free, and made with just 10 ingredients in 1 pot!
Author Minimalist Baker
Slice of bread in a bowl of creamy chipotle tomato soup
4.74 from 15 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 (~1-cup servings)
Course Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 2 Tbsp olive oil
  • 1 small white or yellow onion, finely diced (1 small onion yields ~150 g or 1 cup)
  • 2 stalks celery, finely diced (2 stalks celery yield ~3/4 cup or 90 g)
  • 1 medium carrot, finely diced (1 medium carrot yields ~3/4 cup or 100 g)
  • 3 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/2 tsp dried oregano
  • 1-2 chipotle peppers in adobo sauce (canned // adjust depending on your spice preference)
  • 1 Tbsp adobo sauce (from a can of chipotle peppers in adobo)
  • 2 (14.5-oz) cans fire-roasted diced tomatoes
  • 2 ½ cups water
  • 3/4 cup canned full-fat coconut milk (or sub homemade cashew cream)

FOR SERVING optional


  • In a large pot or Dutch oven, heat olive oil over medium-low heat. Add onion and cook, stirring occasionally, until softened and translucent — about 3 minutes. Add the celery and carrots, and stir to combine. Turn the heat to medium and sauté for 4-5 minutes, or until the veggies are fragrant and brightened in color.
  • Add the garlic, salt, oregano, chipotle pepper(s), and adobo sauce. Mix well, and smash the chipotle pepper with a wooden spoon to break it up slightly. Cook for 2 minutes more.
  • Add the fire-roasted tomatoes and the water, and stir. Bring to a boil, then reduce to a simmer and cover, cooking for 10 minutes, or until the carrots are very tender.
  • Turn off the heat and use an immersion blender to purée the soup (or if using a regular blender, let the soup cool for at least 10 minutes first to avoid an explosion). Using a high-speed blender will give you a smoother soup! But we don’t mind the slight texture the immersion blender leaves behind.
  • Once the soup is blended, add the coconut milk and return the soup to a slight simmer, just to heat it through. Enjoy warm! It’s delicious served with grilled "cheese" sandwiches, vegan "tuna" melts, or garlic bread. Optionally, garnish with swirls of coconut milk and adobo sauce (if you like it extra spicy!) and Chili Lime Roasted Pepitas.
  • Leftover soup will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat on the stovetop or in the microwave until warmed through.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 cup Calories: 137 Carbohydrates: 9.3 g Protein: 2 g Fat: 9.6 g Saturated Fat: 5.2 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 270 mg Potassium: 429 mg Fiber: 1.9 g Sugar: 4.9 g Vitamin A: 1810 IU Vitamin C: 2.3 mg Calcium: 58 mg Iron: 1.1 mg

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My Rating:

  1. B says

    Fantastic! I love a little kick! Thank you for all of your hard work and talent. You make my life so much more fun and so tasty!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it. Thank you so much for your kind words and support! xo

  2. karry says

    This was a hit. Everyone wanted the recipe. Fast, easy and delicious. I love it when I make a vegan recipe for non-vegans and they want all want to make it after. Loved it. Another recipe that I will make again.

  3. Allison P says

    Hi, would almond milk or oat milk work in this?
    I do not like coconut milk in savory dishes (it made me sick in the past lol), and making cashew cream is just a bit too hands on for me at the moment (juggling full time internship, a part time job, and grad school HA!).

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Allison, we haven’t tested it that way, but it might work! We would suggest cooking the soup down a little bit more and using a thicker brand of almond milk. Let us know if you try it!

  4. Sheila says

    Delicious and super easy! I made it exactly as written using 2 chipotles, and topped it with with vegan sour cream and roasted pepitas, SO good!

  5. HoneyBunny20 says

    I really was hoping I would like this. Used 1 1/2 chipotle chilies and it was inedible. Ended up adding 3 more cans of diced tomatoes to make it less spicy so we could eat it. Not worth experimenting again. If you like very spicy and hot food then you will live this.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry that was your experience! What brand were you using? And to confirm, you used 1 1/2 peppers, not 1 1/2 cans? We do recommend starting with the lesser amount (1 pepper) and tasting before adding more peppers since brands and peppers can vary.

  6. Nicole says

    Loved this! Very easy and tasty. I used veggy broth instead of water, and had only 1 can of fire-roasted tomatoes and so used regular diced tomatoes for the other half. I also added a tiny bit of maple syrup (maybe half a teaspoon) to balance some of the acidity. Loved the roasted pepitas on top.

  7. Sandiegoluv2cook says

    Yum! It is spicy with 2 chipotles!!! Got some kick for sure. I would most likely use 1 or 1 1/2 chipotles next time. Thanks for suggesting either 1 or 2.

    I made one alteration and used chicken broth instead of water. Thank you for this delicious recipe.

  8. Shawn says

    Delicious and so easy on a busy week night. We added soft tofu before and let it simmer for about 20 minutes before adding the coconut milk. Will definitely keep this in the rotation. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Shawn! Thank you for the lovely review and for sharing your modifications! xo

  9. Larrysmom says

    Made exactly as written. I was a bit worried it would be too spicy but it was perfect for us. I even shared the soup with my vegetarian sister who has a fussier palate. Success all the way around!

  10. Megan says

    Loved this! I had to amend the recipe on the fly because while I was in the process of cooking, I realized I’d only bought 1 can of fire-roasted tomatoes rather than 3! (I was making a larger pot with more portions). Rut-roh. Luckily I had some things in my pantry that I thought could work: a can of tomato sauce and a jar of roasted red peppers. I tossed those in, and I used the cashew cream recipe instead of coconut milk. I also only used one chipotle pepper because I can’t handle much spice (it was *definitely* enough for me!) and I made the toasted chili-lime pepitas for a topper. Really delicious and would definitely make again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum! Thanks so much for the lovely review and for sharing your modifications, Megan! So glad you enjoyed!

  11. Rachel H says

    I made this soup for lunch today and no surprises here, but I loved it! I ended up adding a can of cannellini beans into the mix for some additional texture and creaminess and I’d recommend if you happen to have some on hand. :) I went light on the peppers and plan to up the heat just a little more next time! Paired perfectly with some homemade bread.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lucy, sorry for the confusion! We find some brands are spicier than others. Otherwise, you can disregard that note!

  12. Martina says

    I made this soup yesterday and it’s super delicious. We love the full, round chipotle in adobo sauce flavour, so yummy! However, I scraped out the seeds of one of the two peppers just to be on the safe side :) Am going to be more adventurous next time.

    I added 3 tablespoons of tomato paste (left over that had to be used) and 1 cup of white navy beans cooked in the IP for 25 min. natural release (very soft) to add protein and fibre and it tasted great. I also only had lite coconut milk on hand, used the entire can and it was still very creamy.
    It’s such an easy and filling soup, just perfect. Thank you, Dana!

  13. Alex says

    I love coming across a recipe and realizing that I have all of the ingredients on hand! This was quick, delicious and the addition of chipotle brought on an exciting flavor that I don’t eat on a regular basis. I made cashew cream for the first time and am hooked. While I don’t dislike coconut milk, the flavor can definitely be overwhelming so the cashew cream was a great touch. My only addition was some lime juice and a bit of chopped cilantro to add some balance to the heat. Great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Alex! We love recipes made with what we have around too! Thank you for the lovely review! xo

  14. Elaine says

    Hi, I don’t have any coconut milk. Could I sub with natural yoghurt or a mixture of milk+cream? Not vegan I know, but I am just looking for a vegetarian option 🤗

  15. Linsey says

    We had this for dinner last night with cheesy bread to dip in and it was really delicious! I love chipotle, so when I saw this pop up I knew I had to try it out.

    On its own, this soup wasn’t a favorite for me. It was a bit too thin/watery, so next time I’ll likely leave out the water entirely (I added 2 cups, so already a little less than recommended) and maybe strain the tomatoes slightly, which from the video it looks like maybe we were supposed to?

    Either way, the flavor was really good and I definitely will try again to hopefully get it just to my liking! The thickness of it is just personal preference, but wanted to leave my thoughts in case they’re helpful for other thick-soup-lovers like me out there :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum – love that combo! Thank you for sharing your experience, Linsey! We didn’t drain the tomatoes, but perhaps brands vary a bit in the amount of liquid?

    • SNL says

      – I love a thicker soup (I don’t want to drink it lol or be a purée) so what I would do is add the tomatoes in step 2, and cook on high until the water evaporates – the tomatoes become thick and saucy.
      – I find you get a much better tomato flavour on the day of eating (instead of having to eat the next day for better flavour) – no astringent/sharp tomato), but I also find I can add extra liquid easily, without over doing my (careful) balance of thickness.
      – Saying all that, I agree that holding off the water by half is normally a good bet for soups without lentils/beans. Hope that helps! :)

  16. Michele says

    The Minimalist Baker does not dissapoint! This amazing tomato soup variation with the Adobo peppers and sauce really kicks up the flavor which makes this soup stand alone above other tomato soups! I always enjoy having a soup that is home made ready to enjoy in my fridge! My husband doesnt like soup! Ha Ha! He does now! Enjoy!

  17. Christine says

    1-2 chipotle peppers in adobo sauce (canned // adjust depending on your spice preference, see notes!*) – I’m not sure we have these in Ireland – can you recommend a substitute?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christine, We’d suggest using a recipe for homemade chipotles in adobo using dried chipotle peppers if you can access those! Otherwise, perhaps chipotle chili powder, tomato paste, and more onion/garlic. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we think sweet potato would be delicious, but you’d likely need to play around with the recipe for the right flavor balance. Let us know if you try it!